Happy Halloween Week! It’s funny, I was never really a fan of this upcoming holiday until my kids came along. But now, for me, it’s basically pure excitement. It’s a fun excuse to dress my kids in hilarious outfits (please, just pray Jude allows me to put his costume on him for at least one photo. one, thats the goal this year, just one little itty bitty photo is all i ask for. pray friends, pray.) Not to mention this holiday is perfectly placed among the most GORGEOUS time of year. Crispy Autumn. Ahh.
So on top of the costume thing and the beautiful time of year thing I’m pretty sure most of my excitement stems from the fact that it’s a perfectly wonderful opportunity to get fun and creative in the kitchen. Holidays equal special food. Always.
I had such a great time sharing some of my favorite ways to celebrate Halloween in a more healthful way on KARE11 yesterday and I’ve got to tell you, I was swarmed by the crew/staff after the show. I mean a few typically trickle in after the show to taste what I’ve made. But yesterday? It started with just a few, as to be expected. And then a few more…and a few more…and a few more..and then I realized that the entire building of staff may have just tasted my food-how flattering. Every time a new batch of people would come in they’d say “we heard there were some amazing treats and to try the bark”. So, I guess my point is you guys have to try the bark. Try the bark, friends.
It’s likely the easiest, best, no-fail, dummy-proof treat recipe there ever was. It’s hardly a recipe at all. People kept asking “what did you put in this chocolate” ….the homecook in me was like pow! absolutely nothing, it’s just dark chocolate thats been melted, anyone can do it! but then the wannabe chef in me was thinking shoot, I didn’t do anything fancy with this chocolate-should I have? But the verdict? Homecook wins. Not a damn thing more needed to be done with that chocolate.
So I basically melted dark chocolate, poured it on a baking sheet and sprinkled chopped dried apricots, pumpkin seeds and sea salt on top and chilled it.
Sounds too simple to be divine. But its complex, and crazy-decadent. Rich times a million..but then that chewy, slightly tart apricot, those crispy crunchy pumpkin seeds and a dash of sea salt? Totally proud to be a homecook today!
If you’d like to see the rest of the treat ideas I shared on the show click here, but whatever you do, make this bark for sure..so festive and fun!
16 Ounces Dark Chocolate, chopped
1/2 Cup Roasted Pumpkin Seeds
1/2 Cup Chopped Dried Apricots
Sea Salt, optional but strongly encouraged
Line a baking sheet with parchment paper or foil and spray with coconut oil or non stick spray. Melt dark chocolate in a large bowl (you can melt it in the microwave in 30 second increments, stirring in between each one until melted or use a double boiler on the stove, which I prefer; for help on setting up a double boiler click here). Once chocolate is melted pour it into the prepared baking sheet and spread it out in an even layer. Sprinkle the chocolate with pumpkin seeds and apricots, top with a sprinkling of sea salt. Store in the refrigerator until chocolate is set. Break into pieces and serve or store in an air tight container in the refrigerator.